Candiroto
Summary
A robusta from Kojoyo on the island of Java, Indonesia, exported by Ontosoroh and imported by This Side Up. Carefully selected and anaerobically fermented, giving a surprisingly clean cup that keeps robusta's powerful, full body while showing fruit and spices. Roasted medium in a Giesen W6 to around 210°C, well past first crack, for good development while retaining its character.
Espresso
Ratio 1:2- Coffee in
- 20 g
- Coffee out
- 40 g
- Time
- 25 s
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- No
- Region
- Java
- Producer
- Kojoyo
- Variety
- Robusta
- Notes
- Fruity, Spice
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The roaster
Founded in 2015 by Jasper Overdevest, Nordkapp Coffee is a craft specialty roaster based in Utrecht, Netherlands—born from a 2001 moped expedition from Utrecht…
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